Pumpkin Ganache

1. Roast the pumpkin puree.
   Spread the pumpkin onto a parchment-lined baking sheet and bake at 325°F for 20–30 minutes, stirring once or twice. It should darken slightly and reduce by about a third, giving you roughly 2 cups (500g) of concentrated pumpkin. Cool completely before moving on.

2. Make the ganache base.
   In a small saucepan, bring the cream, corn syrup, and butter to a gentle boil.

3. Combine with white chocolate.
   Place chopped white chocolate in a large heat-safe bowl. Pour the hot cream mixture over the top and let it sit for 1 minute to melt. Stir until smooth.

4. Blend it all together.
   Add the roasted pumpkin, pumpkin spice, and salt to the melted chocolate mixture. Use an immersion blender (or transfer to a regular blender) and blend until the ganache is silky and lump-free.

5. Chill and store.
   Cover and refrigerate for up to 2 days. When ready to assemble, microwave in 20-second bursts until smooth and pourable.

Salted Caramel

1. Prep first.
   Measure your heavy cream and cut butter into small cubes — keep both cold. Have your salt, vanilla, and whisk close by because this process moves fast!

2. Cook the sugar mixture.
   Combine the sugar, corn syrup, and water in a medium saucepan. Stir gently until the sugar is dissolved, then cook over medium heat until it turns a light amber color — about 8–10 minutes.

3. Add butter and cream.
   Once golden, remove from heat and carefully whisk in the butter, one piece at a time (it will bubble up). Slowly pour in the cream while whisking constantly until smooth.

4. Finish and cool.
   Stir in vanilla and salt, then transfer to a heat-safe bowl. Cool to room temp, then refrigerate. Reheat briefly before assembling the pie.

Homemade Pie Crust

1. Mix dry ingredients.
   In a large bowl, whisk together flour, cornmeal, sugar, and salt.

2. Cut in butter.
   Toss cold butter pieces into the flour mixture. Use your fingers or a pastry cutter to work it in until you see pea-sized bits of butter throughout.

3. Bring it together.
   Combine the vinegar with the ice water and drizzle it in slowly, tossing the dough after each tablespoon. Stop once it holds together when pressed but isn’t sticky.

4. Chill and roll.
   Shape into a disc, wrap tightly, and chill for 30 minutes. When ready, roll out on a floured surface into a circle about 2 inches larger than your pie tin.

5. Blind bake.
   Fit the dough into your pie pan, crimp the edges, and chill again for 10 minutes. Line with foil and fill with pie weights or dry beans.
   Bake at 350°F for 30–35 minutes, remove weights, then bake another 15–20 minutes until golden. Cool completely before filling.

Streusel Topping

1. Mix flour, oats, sugar, cinnamon, cardamom, salt, and butter in a bowl using your hands or a fork until crumbly.

2. Spread evenly on a parchment-lined baking sheet and bake at 325°F for about 15 minutes, stirring every 5 minutes until crisp and golden.

3. Cool and store in an airtight container for up to a week.

Fresh Whipped Cream

Just before serving, whip the heavy cream and powdered sugar together until soft peaks form. Chill until ready to use.

Assembling the Pie

1. Caramel layer first.
   Spread the cooled salted caramel evenly in the bottom of the baked pie crust. Chill for about 20 minutes to set.

2. Add pumpkin ganache.
   Pour the ganache over the caramel and smooth out the surface with a spatula.

3. Chill overnight.
   Cover and refrigerate for at least 8 hours (overnight is best) so the ganache sets up firm and sliceable.

4. Finish with flair.
   Just before serving, top the pie with clouds of whipped cream and sprinkle generously with the baked streusel.

5. Serve cold and watch everyone’s jaw drop.